How long cullen skin to cook?

Cook Cullen skin for 1,5 hours. Of these, the net time in the kitchen is half an hour.

Cullen skin

Products

Haddock – 1 piece

Potatoes – 4 tubers

Bow – 1 head

Milk – 2,5 cups

Butter – 10 grams

Parsley – 5 branches

Pepper – on the tip of a teaspoon

Salt – 1 teaspoon

How to cook cullen skin

1. Clean the haddock, rinse with cold water and dry.

2. Put the peeled fish in a saucepan, pour 2 cups of water to hide the fish underneath, add a pinch of salt and put on medium heat.

3. Peel 1 head of onion, cut off the rhizome.

4. Put onion in boiling water with fish, reduce heat and cook for 5 minutes.

5. Remove the fish from the broth and leave for 5 minutes to cool.

6. Remove the skin from the cooled haddock and remove all the bones, put the meat in the broth and cook over medium heat for another 1 hour.

7. Peel the potato tubers with a vegetable cutter and rinse with cold water.

8. Cut the potatoes into 2 cm cubes, place in a separate saucepan, cover with water so that the water completely covers the potatoes, and put on fire.

9. Salt potatoes with 2 pinches of salt and cook for 20 minutes after boiling.

10. Rinse the parsley, dry and chop with a knife.

11. Strain the broth with fish, set aside the haddock meat.

12. Add 2,5 cups of milk to the broth, mix everything well and put on medium heat.

13. Cut the boiled fish into thin slices.

14. As soon as the broth with milk boils, add the fish pieces to the pan and simmer for 5 minutes.

15. Mash the separately boiled potatoes until mashed.

16. Place the potatoes in a saucepan with the broth, mix well until a homogeneous consistency is formed, season with oil, pepper, and salt.

17. Keep the callen skin on low heat for 2 minutes.

18. Sprinkle with herbs before serving.

See more soups, how to cook them and cooking times!

Delicious facts

– Cullen skin is considered traditional national Scottish dish… The basic ingredients are cold smoked haddock fish, potatoes and onions. In Britain, it is served alongside other traditional dishes and is considered the pride of the national cuisine.

– If literally translate title dishes “skin” from the language of the Celts from Scotland – it means “essence”. Cullen is a seaside, fishing town to which the dish is tied. It is cullen that is the place where they first began to cook it. At the moment, “Cullen soup” is perceived by everyone as “a very thick Cullen soup”.

– Dish popularly throughout the United Kingdom of Great Britain and Northern Ireland, but is most common on the northeast coast of Scotland, in the region of the Seas.

– The dish can be a thick soup. By adding a lot of potatoes, you can make it the main, even the only dish, replacing them with a whole lunch. Cullen skin with haddock is often served as an appetizer at formal dinners.

– Scottish fish soup can be boiled in water, but often replace milk. This ingredient gives the fish a rich flavor.